Milk Brioche: 12 Secrets to the World’s Softest Bread
A soft and fluffy brioche made with milk, enriched with cream and egg for a tender crumb and rich flavor.
Ingredients
- ⅔ cup heavy cream at room temperature
- 1 cup milk plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk
- 1 large egg at room temperature
- ⅓ cup sugar
- 4 cups all-purpose flour or use a combination of ½ cup cake flour and 3 ½ cups bread flour
- 1 tablespoon active dry yeast or instant yeast
- 1 ½ teaspoons salt
- Egg wash 1 beaten egg with 1 teaspoon water
- Simple syrup 1 tablespoon sugar dissolved in 1 tablespoon hot water
Instructions
- Mix heavy cream, milk, egg, sugar, flour, yeast, and salt in a bowl.
- Knead until the dough is smooth and elastic.
- Let the dough rise until doubled in size.
- Shape the dough into your desired brioche form.
- Let it rise again until puffy.
- Preheat your oven to 350°F (175°C).
- Brush the brioche with egg wash.
- Bake until golden brown, about 25-30 minutes.
- Brush with simple syrup while warm for a glossy finish.
- Cool before serving.
Notes
- Use room temperature ingredients for best results.
- Adjust baking time based on your oven and the size of your brioche.
- Store in an airtight container to keep it fresh.